Brussels Sprouts and Pancetta Soup

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Brussels Sprouts and Pancetta Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
600 grams fresh Brussels sprouts
1 shallot
150 grams smoked Pancetta (cut into cubes)
2 tablespoons vegetable oil
1 tablespoon Pastry flour
800 milliliters Vegetable broth
200 milliliters Whipped cream (at least 30% fat content)
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
Brussels sproutsshallotWhipped creamsaltNutmeg

Preparation steps

1.

Rinse, trim and cut Brussels sprouts into quarters. Peel and finely chop shallot. In a pan, sauté shallot and pancetta in hot oil. Add Brussels sprouts and sauté briefly. Lightly sprinkle with flour and pour in broth. Simmer about 20 minutes over medium heat.

2.

Remove about 4 tablespoons of the Brussels sprouts and pancetta from the soup and set aside. Puree remaining soup with an immersion blender. Stir in cream.

3.

Bring soup to a boil again. Season with salt, pepper and nutmeg and add reserved Brussels sprouts and pancetta. Ladle soup into preheated soup bowls.